Hamachi Grilled Yellowtail Collar
Hamachi Kama: Grilled Yellowtail Collar
If you've never heard this piece of advice, take this to heart. The more expensive the piece of fish, the less work you should be doing preparing it or cooking it. While Hamachi Collar isn't necessarily the most expensive piece of fish you will come across, it's a high-quality fish, and you should be doing very little work to cook it. Let the fish speak for itself. We promise you will be happy with the outcome and having less work, too!
Global Seafoods has added Hamachi Collar to our online seafood market. We will show you our favorite way to prepare Hamachi Kama or Hamachi collar.
What is Hamachi?
Hamachi is yellowtail jackfish. It's often confused for yellowfin tuna, but the two are not the same. Hamachi is a fast swimming fish native to Pacific coastal waters. As its name suggests, yellowtail has a yellow stripe running down its body and, of course, a yellow tail! Hamachi is available year-round and is a favorite among Japanese and American sushi restaurants.
Yellowtail jackfish are the more delicate and tastiest in the jackfish family and favorite for sushi and sashimi.
Today, we're going to talk about an exciting cut, the Hamachi collar. The Hamachi collar is a bone-in cut of fish.
What is Hamachi collar?
Collar cuts may be familiar to you. You've probably seen salmon collar cuts before. Hamachi is a similar cut, just of a different fish!
The collar cut runs along the fish's collarbone behind the gills. The fish collar runs from top to bottom and includes the incredibly delicious meat from along the belly.
Hamachi collar is a decadent cut of meat. You can compare it to the texture of toro, but it's slightly less fatty.
How to use Hamachi:
Hamachi Collars are usually served as appetizers or snacks in Japanese sushi restaurants, although you can find a collar large enough for an entire meal! You may find a lot of Hamachi recipes out there but trust us on this one. Less is more.
The Hamachi cut is a fattier cut of meat, which makes it excellent for grilling and also super juicy and moist when cooked. That fat is also full of heart-healthy omega-3 fatty acids!
One 3oz serving of Hamachi has just 124 calories, 20 grams of protein, and only 4 grams of fat.
Hamachi is one of the best tasting fish our world's oceans can offer. If you're looking for a delicious and smokey flavored fish with a slightly meaty texture, you've found it here in Hamachi Collar. Let's explore a Hamachi collar recipe together, but first, how does it taste?
What does Hamachi taste like?
Hamachi food is a favorite in Japanese sushi bars. Hamachi has a smooth buttery texture with a slightly smokey flavor. Some people also describe Hamachi as having a slightly sour taste to it. That flavor profile pairs perfectly with the vinegar in sushi rice for a culinary experience that you won't forget. Hamachi is often used in sushi, sashimi, and nigiri.
The Yellowtail Hamachi collar is cooked, not raw, but many sushi restaurants serve it. The most delicious parts of the Hamachi collar are the bits that sit right alongside the pectoral fins.
How to cook Hamachi Collar
Hamachi Collar can be cooked in many ways:
Hamachi collar is beautifully cooked on the grill or under the broiler. Hamachi pairs well with ponzu sauce, soy sauce, lemon, and even jalapeno. But remember what we said at the beginning, less is more.
Today, we will show you a simple and delicious way to prepare a Hamachi recipe: Salt-grilled Hamachi Collar!
Many people love the taste of Hamachi collar so much they only season it with a little bit of salt before grilling it to crisp perfection. The fat in the fish melts during cooking and flavors the entire fish.
Salt-grilled Hamachi Recipe:
- 2-3 Hamachi Collars: The amount you need depends on how many people you're feeding and whether this is an appetizer or a meal. It will get eaten no matter how much you prepare! They will be skin-on. Leave it like that.
- High-quality sea salt:
- Oil of your choice: Vegetable oil or olive oil, whatever you prefer to cook with.
And that's it! Really...it's all you need!
- Pre-heat your grill to medium-high heat.
- Liberally salt your Hamachi collars on both sides.
- (optional) Let your Hamachi collars sit out for 20 minutes to let the salt soak into the fish. Some people think this draws out any fishiness, but honestly, it's probably fine if you cooked it right away, too.
- Drizzle a little bit of oil on your Hamachi collars just before placing them on the grill.
- Place your fish on the grill, flesh side down and skin side up.
- Grill your collars for 5-7 minutes on the flesh side, flip them over and grill them for 2-3 minutes on the skin side. You want the flesh side to be crispy and slightly charred/browned.
- Remove your collars from the grill and serve immediately with ponzu sauce, lemon, and chopsticks.
The Hamachi meat pulls away from the bone beautifully in perfect bite size pieces. The meat is crispy from the heat of the grill and juice from all of the fat melting into the flaky fish. Serve by itself or with some rice on the side.
Let us know what you think when you try it out!
Ordering Hamachi Yellowtail from Global Seafoods
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We strive to make fresh or frozen seafood available to every one of our customers, no matter how far from the ocean you live. If you're looking for recipes and serving suggestions, check back often!